Herbe de Provence & Gruyere Panini - Instructions
A variety of paninis can be made with the Columbus salame collections. Try the herb
salame with gruyére and Kalamata olives. Hot fennel salame goes great with goat cheese
and sliced roasted red peppers. The Italian dry salame is delicious with aged white
cheddar. Serve with mixed baby greens dressed with vinaigrette and a glass of Prosecco
or rosé. Heavenly!
Preheat a panini press according to manufacturer's instructions.
Brush one side of each bread slice lightly with olive oil. Lay 2 of the bread slices
oiled side down on a work surface. Spread mustard on the slices, layer with salame,
the halved olives and the gruyére. Top with the remaining 2 bread slices, oiled side